Corn Bread

I thank the "Clarkes" for giving me this 10" cast iron pie pan, it makes the bottom crust of the bread crunchy and flakey.   I used a drop of vegetable oil to coat the pan then dusted it with flour and placed it in a 170 degree oven while I prepared the batter.

In one bowl mix well these DRY ingredients:

1 cup corn meal (for a robust texture, substitute 1/4 cup of polenta or grits)
1 cup flour
1/4 cup sugar
1 tbsp baking powder
1 tsp salt

In another bowl mix well these WET ingredients:

1 1/4 cup of evaporated milk (or 1 cup of regular milk)
1/3 cup of vegetable oil
1 egg, lightly beaten

At this point take out the cast iron pie pan from the oven and set the oven to 400 degrees.
Now add the wet ingredients to the dry ingredients, stir just until blended, pour into pan, and place in the oven.

Bake for 20- 25 minutes or until a tooth pick comes out clean.

Serve warm with butter.